Mussels in White Sauce Recipe

  • 4 pounds mussels
  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 lime, washed and quartered
  • 1 tablespoon whole wheat flour
  • 1 cup 2% low-fat milk, divided
  • 2 egg yolks
  • 1 tablespoon chopped parsley
  1. Rinse mussels and remove any beards that may be present. Discard any mussels that are open. Set aside.
  2. Heat 2 tablespoons of vegetable oil over medium heat in a large pot. Add sliced onions and garlic. Cook 2 to 3 minutes or until onion is transparent. Add quartered lime and mussels. Cover pot and steam 4 to 5 minutes or until mussels have opened. Discard any mussels that have not opened. Drain mussels, reserving the liquid released during cooking. Place cooked mussels into a serving dish and cover to keep warm.
  3. Cook 1 tablespoon of oil and the flour in a small pan over low heat until the flour starts to brown, about 1 to 2 minutes.
  4. Mix egg yolk with 1/4 cup LACTAID(R) Milk in small bowl. Set aside.
  5. Add remaining LACTAID(R) Milk to flour mixture and stir constantly with a wire whisk. Add reserved liquid from the cooked mussels and the egg yolk and LACTAID(R) Milk mixture. Heat mixture over medium heat stirring constantly for 2 to 3 minutes or until the sauce begins to thicken. Add parsley and season to taste.
  6. Pour sauce over mussels. Serve immediately.